Lumaconi what now? Don’t worry, I didn’t know what is was either until I stumbled across it in my beloved Sainsbury’s and thought “that pasta looks like snail shells, I MUST HAVE IT!”… But you can use any shape of pasta you like, normally I’d use wholewheat but I’ve had a crappy week so thought I’d go wild and treat myself. I know, I’m out of control.
I actually make this meal a lot during the week because it’s healthy, easy and versatile, like a Birds Eye Potato Waffles. Okay so maybe not THAT versatile but I do like to turn this meal into a delicious pasta salad the next day.
Also, I think it’s worth noting that I find the humble courgette, the soggy wet blanket of all the cooked vegetables, that’s why I prefer to grate it. A cold pre-cooked courgette makes for a rather unpleasant slimy pasta salad situation.
Courgette & Spring Green Lumaconi (pasta)
Serves 2 / Takes 20 minutes / V🌶
Make it vegan: Leave out the feta cheese
Half a white onion, finely chopped
1 Courgette, grated
4 Handfuls of spring greens (Kale, leeks, cabbage… Anything green really)
2 Garlic cloves, crushed
1 Medium red chilli, chopped
Pinch of chilli flakes
140g Pasta (I used lumaconi but any will do)
Half a pack of feta cheese
Handful of pitted black olives in brine, roughly chopped
Half a bunch of fresh mint, roughly chopped
TIP: Add these ingredients to your shopping list if you want to turn your leftovers into a pasta salad the next day…
Half a packet of rocket
Avocado oil or extra virgin olive oil
1 Tbs houmous
1. Chop your onion, half the red chilli, garlic and soften in a pan with a bit of spray oil on a medium heat. Once the oil has absorbed fry in a bit of water until soft. Grate your courgette and add to the pan along with the spring greens. Season well and keep adding a bit of water to keep the ingredients moist (sorry, gross word but necessary).
2. Boil the kettle and add it to around 140g of pasta. I like my pasta really soft like an old woman with no teeth but if you prefer it al dente then follow the packet instructions.
3. Whilst your pasta and greens are cooking half your olives and chop the mint, feta and the rest of the chilli. By the time your pasta is cooked your greens should be done so take them both off the heat and drain your pasta. Pour straight into the saucepan with the greens and mix well.
4. Finally top with the mint, feta, olives and chilli and combine as best you can without getting it all over the floor… No, that didn’t happen to me and no I didn’t get a dog hair in my mouth when I ate a pasta shell off the floor… I need a bigger pan.
5. Pour into a bowl, sprinkle with chilli flakes and a drizzle of extra virgin olive oil.
PASTA SALAD: I’ve saved half of my pasta to turn into pasta salad tomorrow, this is how you make it… Take your refrigerated pasta, put it in a big bowl and combine it with half a packet of rocket and chopped avocado. Pour onto a plate, drizzle with avocado oil and a sprinkle of chilli flakes. Serve with a dollop (or half a tub) of houmous. You don’t have to use avocado oil but I think it tastes better if you do.
If you’ve had a go at making my Lumaconi or any of my other recipes I’d love to hear about it. @corrieheale email@example.com